Aubergine and green bean Jalfrezi

Image credit to Our Life. Blogged.

Prep for curry

• 3 tbsp coconut oil or vegetable oil
• 1 aubergine cut into small chunks
• 2  handfuls of green beans 
• 1 onion chopped into big, shield shaped, chunks
• 1 large vine tomato chopped into smallish piece or at least 6 cherry tomatoes
• 1 garlic colve peeled and crushed  
• 1 tbsp of tomato puree
• 1 tsp sugar or a squeeze of honey
• 1/2 tsp salt
• Serving suggestions - we recommend a big handful of fresh coriander and any of the following rice/naan/chapati.

Tips: When picking your Aubergine go for a firm one - you don't want a spongy one.  

Method

1. Dilute Boom Base™ with 300ml of boiling water, chuck in finger chillies, stir and put to one side.

2. Get half a wine glass of water simmering in a pan (with a lid).

3. Cut your aubergines in half lengthways and score a crisscross pattern in the fleshy sides now revealed.

Tip: The scored marks serve to allow moisture to escape (stop your aubergine going soggy) and also give you more surface area for your spices to penetrate.   

Pro tip: is to rub some lemon juice over your aubergine flesh as it stops your aubergine flesh going dark (courtesy of Mr Oliver).

4. Now place your aubergines - round/skin side down in the pan of simmering water and steam with a lid on for 5 minutes.

5. After 5 minutes take the lid off and continue cooking until the water has nearly all gone.

6. Now add your oil to the pan - at least 3 tbsp.

7. Using a spatula squish your aubergines flat - the idea here is we want to crisp up the aubergine skin in the pan. 

8. Add your onion and fry for a couple of mins.

9. Add your crushed garlic first for a minute then add your Boom Spice Mix and 1 tbsp of tomato puree and fry for 30 seconds to a minute - see tip.

Tip: make a little well in your onions so that your garlic and spice mix reach the heat of your pan. Make sure your spices and garlic fry a little in the oil but don't burn (feel free to add a little more oil if you think the pan is looking a bit dry) - you only extract flavours from spices when they are heated in fat/oil. If your sense of smell is okay you should be able to smell the aromas (sometimes a bit of wafting is needed). Once you can smell the aromas you're good to carry on. 

10. Add your green beans.

11. Pour in your Boom Base and Boom Finger Chillies.

Tip: Don't pour it all in at once - a third of the base at a time is good so that you keep the pan hot.

12. Add your tomatoes. 

13. Add sugar (or a squeeze of honey) and salt to taste - about 1tsp sugar and 1/2 tsp salt for restaurant flavour.

14. Reduce down until your creation looks the bomb then serve with big handfuls of fresh coriander, rice/naan/flatbreads. Boom. 💥

All recipes  |  Jalfrezi Heatwave recipes  |   Vegan recipes

Nutrition and allergy advice for Jalfrezi Heatwave Curry Kit

All natural, gluten free, vegan friendly, zero sugar & salt (added to taste by the curry curator). MSG free, preservative free and no artificial colouring. 

Ingredients

Boom Base: Onion, Tomato, Garlic, Spices, Coriander leaf.

Boom Spice Mix: Chilli powder, Turmeric, Paprika, Cumin, Garlic powder, Fenugreek, Ginger powder, Green cardamom, Mustard, Black pepper, Fennel. Dried hot finger chillies.

Allergens

Made in a factory that handles nuts. Contains Mustard.